高通量测序方法分析冰鲜鸡肉保鲜期间微生物菌相变化研究

Microbiological changes during the preservation of chilled chicken by high-throughput sequencing method

中文关键词:  冰鲜鸡肉  高通量测序  微生物菌相  优势菌群

英文关键词:chilled chicken  high throughput sequencing  microbiome  dominant bacteria

中文摘要:

      目的 分析冰鲜鸡保鲜期间微生物菌相(细菌和真菌)的变化。方法 采用高通量(16s rDNA high-throughput sequencing)技术对冰鲜鸡保鲜期间微生物菌相多样性及丰富度进行分析。结果 研究结果表明: 冰鲜鸡在保鲜期间微生物菌相多样性及丰富度总体上呈先上升后下降的趋势。在保鲜初期, 细菌(Cellulosimicrobium、Vagococcus、Serratia)的相对丰度水平均呈下降趋势; 在保鲜的中后期, 假单胞菌(Pseudomonas)的相对丰度急剧增加, 成为优势菌。真菌主要为担子菌门(Basidiomycetes)与子囊菌门(Ascomycetes), 其中子囊菌门(Ascomycetes)最丰富; 保鲜期间曲霉(Aspergillus)、白蚁(Termitomyces)和镰刀菌(Fusarium)为优势菌属。结论 冰鲜鸡保鲜期间Pseudomonas急剧增加, 为优势腐败菌。

英文摘要:

      Objective To analyze the changes of microbial flora (bacteria and fungi) in frozen chicken during its preservation. Methods The microbial diversity and richness during the preservation of frozen chicken were analyzed through the 16s rDNA high-throughput technology. Results The results showed that the diversity and richness of microflora of chilled chicken increased first and then decreased. At the initial stage of the preservation, the relative abundance of bacteria (Cellulosimicrobium, Vagococcus, and Serratia) was decreased. In the middle and late stage of preservation, the relative abundance of Pseudomonas increased sharply and became the dominant bacterium. The main fungi were Basidiomycetes and Ascomycetes, Ascomycetes were the most abundant; and Aspergillus, Termitomyces and Fusarium were the dominant bacteria during the preservation period. Conclusion During the preservation of chilled chicken, Pseudomonas increased sharply and became the dominant spoilage bacterium.